Ham and Asparagus Risotto

Risotto is not difficult. In fact, if you can keep the approximate ratios of liquid to rice (3 or 4 to 1) in your head and you've followed the technique a couple times, it will be something you can do off the cuff, without following a recipe. I like my risotto kind of soupy, so I lean toward a bit more liquid, and I use the rice as a base for whatever leftovers I have on hand. This was a post-Easter risotto, with ham, asparagus, carrots, celery and onions.

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I started by heating up 3 cups water combined with 3 cups chicken stock. When it had come to a boil, I dropped the heat under it so it would steam or barely simmer. Then, in a deep skillet, I cooked some vegetables—a diced carrot, 2 diced celery stalks and about 1/2 cup minced onion—in a couple tablespoons oil until softened. I added 1 1/2 cups uncooked arborio rice and stirred that to coat all the rice with oil, then I added 1/2 cup white wine. The wine was absorbed almost instantly, then I started adding the diluted broth, a scant cup at a time, stirring the rice until the liquid is mostly absorbed. (I walk away a lot during this stage, setting the table, filling water glasses, chopping up ham and asparagus. It really doesn't need constant vigilance.) I added all the liquid because I knew it would keep absorbing liquid as it sat; keeping that in mind, add liquid until the rice reaches the desired tenderness and consistency, plus a little more. When the rice had absorbed almost all the liquid, I added diced ham, cooked diced asparagus, grated Parmesan and a good-sized knob of butter (2 tablespoons?). Serve with more cheese.